Soto Ayam
A fragrant Indonesian turmeric chicken soup infused with aromatics and served with crispy fried shallots and fresh lime. Warm, comforting, and deeply flavorful.
- Total time
- 45 min
- Servings
- 4
- Calories
- 320
- Protein
- 28g
Ingredients
- 1 kg chicken thighs, bone-in
- 1.5 teaspoon turmeric powder
- 3 slices galangal, sliced
- 2 whole lemongrass stalks, bruised
- 4 whole garlic cloves, minced
- 3 whole shallots, sliced
- 2 whole candlenuts, crushed
- 1.5 liter chicken stock
- 1 teaspoon salt
- 200 grams rice, cooked
- ¼ cup fresh cilantro, chopped
- ½ cup fried shallots
- 1 whole lime wedges
- 2 whole hard-boiled eggs, halved
- 2 tablespoon sambal olek or chili paste
Instructions
- 1
Pound garlic, shallots, and candlenuts together in a mortar and pestle to form a paste.
- 2
Bruise lemongrass stalks by smashing with the side of a knife. Slice galangal into thin pieces.
- 3
Bring chicken stock to a boil in a large pot. Add chicken thighs and simmer for 10 minutes, then skim any impurities.
- 4
Add the garlic-shallot paste, turmeric powder, galangal, and lemongrass to the pot.
- 5
Simmer for 20-25 minutes until chicken is cooked through and tender. Season with salt to taste.
- 6
Remove chicken thighs and shred the meat, discarding bones and skin. Return meat to the broth.
- 7
Ladle soup into bowls and add a scoop of cooked rice to each.
- 8
Top with fried shallots, fresh cilantro, hard-boiled egg halves, and lime wedge. Serve with sambal olek on the side.
Tools you’ll need
- large pot
- mortar and pestle
- knife
- cutting board
- soup ladle
- bowls
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